Fodor's Expert Review Jiumen Xiaochi

You can readily sample your way through culinary history at some of Beijing's oldest and most famous eateries, all grouped under the one roof of a house with a traditional courtyard. Soft bean curd topped, perhaps, with braised lamb and mushrooms, pot stickers shaped like traditional little satchels, or tripe served with a dipping sauce that's an old family secret are just some of what might be on offer.